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Restaurants›Connecticut Food and Beverage Trucks LLC›Meatball Recipe

Meatball Recipe

Name: Connecticut Food and Beverage Trucks LLCs Meatball Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 lb ground beef (80/20); 0.5 lb ground pork; 1 each large egg; 0.75 cups plain breadcrumbs; 0.25 cups whole milk; 0.25 cups grated Parmesan cheese; 2 tbs fresh parsley, finely chopped; 2 cloves garlic, minced; 0.5 cups onion, very finely chopped; 1 tsp Italian seasoning; 1.5 tsp kosher salt; 0.75 tsp freshly ground black pepper; 0.25 tsp red pepper flakes (optional); 2 tbs olive oil (for browning); 1 tbs olive oil; 3 cloves garlic, thinly sliced; 28 oz crushed tomatoes (canned); 1 tbs tomato paste (optional, for body); 1 tsp dried oregano; 0.5 tsp sugar (optional, to balance acidity); 0.5 tsp kosher salt; 6 leaves fresh basil leaves, torn (or 1 tsp dried); 0.25 cups grated Parmesan (for serving); 1 tbs fresh parsley, chopped (for garnish); 4 servings crusty bread or cooked pasta

Inspired by Connecticut Food and Beverage Trucks LLC

Time1h 15m

Serves4

Make Meatball Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Meatball mixture

1 lb ground beef (80/20)

1/2 lb ground pork

1 each large egg

3/4 cups plain breadcrumbs

1/4 cups whole milk

1/4 cups Grated Parmesan cheese

2 tbs fresh parsley, finely chopped

2 cloves Garlic, minced

1/2 cups onion, very finely chopped

1 tsp Italian seasoning

1 1/2 tsp kosher salt

3/4 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional)

2 tbs olive oil (for browning)

Sauce (simple tomato)

1 tbs olive oil

3 cloves garlic, thinly sliced

28 oz crushed tomatoes (canned)

1 tbs tomato paste (optional, for body)

1 tsp Dried oregano

1/2 tsp sugar (optional, to balance acidity)

1/2 tsp kosher salt

6 leaves fresh basil leaves, torn (or 1 tsp dried)

To finish & serve

1/4 cups grated Parmesan (for serving)

1 tbs Fresh parsley, chopped (for garnish)

4 servings crusty bread or cooked pasta

Method

Meatball mixture

Prep onions and aromatics

Finely chop the onion so it almost melts into the meat; mince the garlic and chop the parsley. Measure out the dry ingredients.

Soak breadcrumbs

In a small bowl combine the breadcrumbs and milk; let sit 5 minutes until the breadcrumbs absorb the milk and form a loose paste.

Mix meatball ingredients

In a large bowl add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, finely chopped onion, Italian seasoning, kosher salt, black pepper, and red pepper flakes (if using). Using clean hands, gently fold ingredients together until just combined. Avoid overmixing to keep meatballs tender.

Portion and shape

Divide the mixture into 18–20 equal portions (about 1.5 oz / golf-ball size). Wet your hands slightly to prevent sticking and roll each portion into a compact ball, smoothing seams so they hold shape.

Brown meatballs

Heat 2 tablespoons olive oil in a large, shallow skillet over medium-high heat. When oil shimmers, add meatballs in a single layer without crowding (work in batches). Brown on all sides, turning gently with tongs or a spatula, about 6–8 minutes total. They do not need to be fully cooked through — just nicely browned. Transfer browned meatballs to a plate and reserve drippings in the pan.

Sauce (simple tomato)

Sauté garlic

Lower heat to medium and add 1 tablespoon olive oil to the skillet with reserved drippings. Add the sliced garlic and cook, stirring, until fragrant and lightly golden, about 30–60 seconds. Do not let it burn.

Add tomatoes and season

Stir in crushed tomatoes and tomato paste (if using). Add dried oregano, sugar, and 1/2 teaspoon kosher salt. Bring sauce to a gentle simmer.

Simmer with meatballs

Carefully nestle the browned meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes, turning meatballs once halfway through so they cook evenly and absorb sauce flavor. Internal temperature should reach 160°F (71°C) for beef/pork meatballs.

Finish sauce

Taste the sauce and adjust seasoning with additional salt or a pinch more sugar if desired. Stir in torn basil leaves just before serving.

To finish & serve

Serve the meatballs with sauce over cooked pasta or alongside crusty bread. Spoon extra sauce on top. Sprinkle with grated Parmesan and chopped parsley. If not serving immediately, keep meatballs warm in the covered skillet over the lowest heat for up to 30 minutes or transfer to a low oven (200°F / 95°C).

Leftovers: cool, refrigerate in an airtight container for up to 3 days, or freeze in sauce for up to 3 months.